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The trouble with all of these trendy artificial milks is just that. They are industrially produced, and in the case of almond milk destructive to the environment. None of them contain all of the vitamins and minerals that are essential to life which nature provides in real milk. People with diabetes are obsessed with carbs, but that’s not why we eat food.

The best Barista milk by far is skimmed milk, because it froths easily. And it’s cheap, and available everywhere.

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Skim milk tastes blech, IMO. Bonsoy milk doesn't and it's actually better for foaming. It lacks calcium and probably some other good things, but on the other hand it's a better protein source IMO. And it's not very processed, probably not much more so than skim milk. Plus it has a reasonable fibre load.

On the other hand, it ain't cheap. And it does have tapioca syrup and Job's Tears (great name), a kind of Asian grain, so almost the same carb content as skim milk. But sadly worse for BG if, like me, you're very sensitive to grains.

Just in case you’re worried., Lactose is two simple sugars joined together , it’s in milk and milk products , being sugar it will be included in the carb content. I am lactose intolerant and as I don’t want to give up dairy I buy lacto free milk, cheese and cream.

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I have read that lactose is actually a pretty good form of carbs (might have just found some info and stopped looking as I liked what I read ) - obviously carbs are still carbs to diabetics.

I have found full fat milk foams the best - skimmed and even semi skimmed just don't foam as well - maybe just my milk foaming ability .

Full fat milk in coffee is most days my main source of carbs. Cream might be better but as a household because of kids / wife etc we already have blue, green and red - so just don't want another thing open . And as I'm keeping carbs at 10-20g per day not too worried.
Enjoying (as much as I can without my beloved sugar) a coffee as I type .

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You don’t have to try very hard to get lactose free cheese. Properly aged cheddar is very low in lactose, as are some blue cheeses. Parmesan can be considered as lactose free, as can Gran Padano, because of the way they are made. Gouda is very low too.

Maybe it depends on the sort of milk frother you have. I find full fat milk works best in mine, but it’s one that whizzes it up from the bottom, rather than putting a heating element in from the top like they do in coffee shops.

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I have a bean-to-cup Italian coffee machine which recommends skimmed milk rather than full fat because it uses the coffee shop method of high pressure steam, all built in. It reduces the danger of the whizzer method producing butter with full fat milk.

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I have a bean-to-cup Italian coffee machine which recommends skimmed milk rather than full fat because it uses the coffee shop method of high pressure steam, all built in. It reduces the danger of the whizzer method producing butter with full fat milk.

I think you’re supposed to have coconut oil in it as well. I can’t stand little globules of fat appearing on the top of my mug of coffee, I love butter, but I think I’ll save it for my toast or green veg!

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The aesthetics don't worry me, as long as it tastes good. I imagine if you put enough butter in it, there will be a layer rather than globules much like cream when you run it in over the back of a spoon. I have a jar of coconut oil somewhere. I may be experimenting at breakfast time tomorrow!

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Maybe it depends on the sort of milk frother you have. I find full fat milk works best in mine, but it’s one that whizzes it up from the bottom, rather than putting a heating element in from the top like they do in coffee shops.